MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mexican Red Pork Tamales PT 2
 Categories: Mexican
      Yield: 24 Tamales
 
           See part 1
 
  Dough:
  
  In a large bowl whisk for about 3 minutes the lard and vegetable
  shortening. When smooth, nice, and creamy, it's ready. In a
  separate bowl, combine the corn masa harina, baking powder, and
  kosher salt. Add half of the masa mix into the lard and knead. Once
  incorporated add the remainder of the mix until you end up with a
  crumbly consistency. Add the broth gradually, kneading in between
  additions until you reach the desired consistency. The dough is
  ready when soft, firm but will not stick to your clean hands. Cover
  the dough with a kitchen towel to prevent it from drying out.
  
  Corn Husks:
  
  Sort though them and choose the best looking ones, medium-large in
  size. Discard the ones with dark spot or holes. Submerge them in
  water for about 15 minutes. Rinse, remove any husk hairs, drain and
  transfer to a container.
  
  Assemble The Tamales:
  
  Place a corn husk on the palm of your hand, the wider end at the
  bottom. Take a small amount of dough enough to spread and cover the
  husk. Spread in all directions until you have a little bit over an
  1/8" in thickness. When spreading across stop 1/2" away from both
  ends of the husk. When spreading towards the narrow top stop a
  little over midway and 1" from the bottom wide end. Then spoon a
  generous amount of the filling in the center of the spread masa but
  keep in mind we want to be able to close the tamale. Now, take one
  end from across and fold over, gently press to secure both ends and
  peel the husk away. Next fold towards the opposite side, press
  lightly, tuck the husk and roll to wrap the tamale. Lastly, feel
  where the masa stops on the narrow top part and fold downward. The
  top is now sealed, you can lightly pinch the bottom to seal as
  well. Following the same procedures, assemble the remainder of the
  tamales.
  
  Steam The Tamales:
  
  Pour in about 1" of water into a steamer pot with a base at the
  bottom. Over medium heat, allow the water to reach a boil, while
  that happens, arrange the tamales and be careful not to burn
  yourself.
  
  Layout:
  
  Arrange 3 tamales with the open side facing the center in a "T"
  shape. Then lay the rest with the open side facing up, in the empty
  spaces all around where they fit best.
  
  When the water reaches a boil, lay the extra clean corn husks on
  top to cover them and carefully tuck. Finally place the lid over
  the pot. Allow them to cook over medium heat for approximately 50
  to 60 minutes or until completely cooked. During this time you may
  need to add more water to the bottom of the pot if running low.
  
  Test To Make Sure They Are Done:
  
  Carefully remove a tamale from the steamer. Let it slightly cool
  down, during this time the dough will firm up. You will know they
  are completely cooked if it releases easily from the husk, is set,
  does not taste raw and feels smooth.
  
  Enjoy with with a delicious authentic Mexican salsa, pico de Gallo,
  sour cream, and queso fresco (see notes above). Enjoy!
  
  Recipe by Rossana Figueroa
  
  Recipe FROM: <https://villacocina.com/mexican-red-pork-tamales/>
 
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